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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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9 oz. rice vermicelli
Boiling water to cover
Cornstarch Mixture:
1/2 cup water
2-1/2 tsp. cornstarch
1/4 cup oyster sauce
1/4 cup soy sauce
4 tsp. granulated sugar
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
For the Vegetables:
1 tbsp. sesame oil or cooking oil
2 cups broccoli florets
2 md. carrots, cut into matchsticks
6 oz. fresh snow peas
2 cups fresh mushrooms, sliced
1 can (14 oz) baby corn, drained and chopped
2 tbsp. sesame seeds, toasted
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Directions:
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Cover vermicelli with boiling water in large bowl. Let stand for 10 minutes until softened. Drain. Set aside.
Stir in 1/2 cup of water into cornstarch in small bowl until smooth. Add next five ingredients, oyster sauce, soy sauce, sugar, garlic powder and cayenne pepper. Stir. Set aside.
FOR THE VEGETABLES: Heat wok or frying pan until hot. Add sesame oil or cooking oil. Add broccoli and carrot. Stir fry until tender crisp.
Add remaining 4 ingredients. Stir fry for 2 minutes. Stir cornstarch mixture. Stir in broccoli mixture until boiling and thickened. Server over vermicelli. Makes 10 cups.
Company’s Coming
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Comments from olga
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Great texture in this spicy hot dish.
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